Ginger Cookie Crusted No-Bake Lemon Cheesecake
Ginger Cookie Crusted No-Bake Lemon Cheesecake will have you making this again and again for its' ease as well as wonderful flavors.
Servings: 12 -16 slices
Ingredients
Ginger Cookie Crust
- 1 1/2 pkg. 30 cookies Nairn's Ginger Stem Oat Cookies
- 10 Tbsp. butter I used salted but you can also use unsalted, melted
Cheesecake
- 2-8 oz. ligh cream cheese packages room temperature
- 1-5 oz. can sweetened condensed milk
- Juice from a lemon and zest 1/4 cup juice
- 1 cup lemon yogurt
- 1 pkg. 7 gm. gelatin
- 1/2 cup sweetened whipped cream for decoration 1/2 cup whipping cream with 1-2 Tbsp. fine sugar
- Lemon slices for decoration
Instructions
- Place ginger stem cookies in a sealable bag and crush with a mallet or rolling pin. Pour into a medium bowl and add the melted butter. Press into a 9" springform pan spreading them about 1 1/2"-2" up the sides also. Place in the freezer while you make the filling.
- Sprinkle the gelatin over the lemon juice in a small microwave proof bowl and let stand for 5 min.
- In a standup mixer with a paddle attachment or using a hand held mixer, beat the cream cheese until smooth. Beat in the condensed milk a little at a time and scrape down the side as necessary.
- Microwave the lemon and gelatin for 30 seconds to dissolve. Beat into the cream cheese. Beat in the yogurt and zest.
- Pour into the chilled crust and smooth top with a spatula. Cover with plastic wrap and let set and chill for 3 hours.
- When ready to serve, whip cream and sweeten with sugar. Decorate as desired and add lemon slice.
- Unclasp